I made some soup this past week that not everyone would like, but I
loved it.

I browned chunks of grass-fed bison "oxtail" in the oven with onion,
celery, and carrot, tossed with EV olive oil. Turned the lot once or
twice. Once well browned, I put the lot in a stock pot and covered with
boiling water. Simmered for the afternoon. Took out solids and
reserved the tail chunks. (Snacked on boiled veggies.)

Returned the stock to heat and chopped up a good amount of plain old
green cabbage. Added cabbage to the stock along with the meat I'd
picked off the tail bones. Seasoned to taste with salt and pepper.

Oh, man, was that good! Thick with cabbage, deeply flavored broth. I
almost wished I had a cold so I could have been cured with it.

I've got another 1 lb package of bison "oxtail" in the freezer for
another round in mid-winter. Mmmmmm....

Priscilla